CN114831266A - Method for tenderizing and swelling tripe and tripe product - Google Patents
Method for tenderizing and swelling tripe and tripe product Download PDFInfo
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- CN114831266A CN114831266A CN202210524093.2A CN202210524093A CN114831266A CN 114831266 A CN114831266 A CN 114831266A CN 202210524093 A CN202210524093 A CN 202210524093A CN 114831266 A CN114831266 A CN 114831266A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/55—Rehydration or dissolving of foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The application relates to the field of food harmless processing, in particular to a method for tendering and swelling tripe and application thereof; the method comprises the following steps: placing a tripe raw material into a pre-cooked soup material and pre-cooking under a first set condition to obtain a first tripe material; placing the first tripe material into a cooling and shaping soup base, and cooling and shaping under a second set condition to obtain a second tripe material; placing the second tripe material into an ice water tenderizing soup material and carrying out ice water tenderization under a third set condition to obtain a tenderized and swollen third tripe material; wherein the components of the pre-cooked soup material, the cooled and shaped soup material and the ice water tenderized soup material respectively comprise papain and edible soda ash; the tripe product comprises tripe and auxiliary materials, and is prepared by the method; by adopting the precooking material comprising papain and edible soda ash, the cooling shaping material and the ice water tenderizing material, the food safety of the hair tripe in the hair making stage is ensured under the condition of industrial production.
Description
Technical Field
The application relates to the field of food harmless processing, in particular to a method for tendering and swelling tripe and tripe products.
Background
The traditional preparation method of MAODU hair comprises water hair and alkali hair, wherein the water hair is obtained by treating MAODU with clear waterThe natural penetration and diffusion of molecules make water molecules enter cells and cells of the dried material tissue of the tripe, and promote the cells to absorb water and grow, so that the tripe is restored to a fresh state; the alkali hair is prepared from edible alkali such as NaOH and Na 2 CO 3 And NaHCO 3 The method has the advantages that the tripe is treated, the characteristics that the tissue structure of the tripe is damaged by the high concentration of an alkaline solution, the property of protein is changed and the like are utilized, the water holding capacity of the tripe is increased, and the muscle fiber structure is changed, so that the special sensory quality is formed, but in the actual production process, the following defects exist in the traditional tripe hair preparation method:
(1) the product processed by the traditional production process has low efficiency, is not suitable for large-scale production, and has potential safety hazards: if the water is directly adopted to ferment the mao tripe, the safety of the product is guaranteed, but the production efficiency of the qualified product is low, and the industrial production cannot be realized; if alkali is used to hair tripe, chemical substances such as caustic soda and the like are added in the processes of tenderness, smoothness, crispness, water retention and color protection, which can cause food safety problem.
(2) The problems of water retention, taste preservation and the like of the tripe cannot be solved by adopting the traditional production process, and the tripe is often used together with water-retaining agents such as compound phosphate and the like while edible alkali is used, so that the edible safety is influenced.
Therefore, how to ensure the food safety in the hair-making stage of the tripe under the condition of industrial production is a technical problem which needs to be solved urgently at present.
Disclosure of Invention
The application provides a method for tenderizing and swelling tripe and a tripe product, which aim to solve the technical problem that food safety is difficult to guarantee in the swelling stage of the tripe under the industrial production condition in the prior art.
In a first aspect, the present application provides a method for tenderizing and expanding tripe, comprising:
placing a tripe raw material into a pre-cooked soup material and pre-cooking under a first set condition to obtain a first tripe material;
placing the first tripe material into a cooling and shaping soup base, and cooling and shaping under a second set condition to obtain a second tripe material;
placing the second tripe material into an ice water tenderizing soup material and carrying out ice water tenderization under a third set condition to obtain a tenderized and swollen third tripe material;
the pre-cooked soup material, the cooled and shaped soup material and the ice water tenderizing soup material respectively comprise papain and edible soda ash.
Optionally, the pre-cooked soup comprises the following components in parts by weight: papain: 0.5-1.5 parts of edible sodium carbonate: 0.5-1.5 parts and salt: 0.5 to 1.5 portions;
the addition amount of the papain of the pre-cooked soup base accounts for 0.05-0.15% of the total weight of the maw raw materials, the addition amount of the edible soda of the pre-cooked soup base accounts for 0.1-0.3% of the total weight of the maw raw materials, and the addition amount of the salt of the pre-cooked soup base accounts for 0.1-0.3% of the total weight of the maw raw materials.
Optionally, the cooling and shaping soup material comprises the following components in parts by weight: papain: 0.5-1.5 parts of edible sodium carbonate: 0.5-1.5 parts and salt: 0.5 to 1.5 portions;
the addition amount of the papain of the cooling and shaping soup base accounts for 0.25-0.35% of the total weight of the first tripe material, the addition amount of the edible soda ash of the cooling and shaping soup base accounts for 0.1-0.3% of the total weight of the first tripe material, and the addition amount of the salt of the cooling and shaping soup base accounts for 0.05-0.15% of the total weight of the first tripe material.
Optionally, the ice water tenderizing soup comprises the following components in parts by weight: papain: 0.5-1.5 parts of edible sodium carbonate: 0.5 to 1.5 portions;
the adding amount of the papain of the ice water tenderizing soup material accounts for 0.25-0.35% of the total weight of the second tripe material, and the adding amount of the edible soda ash of the ice water tenderizing soup material accounts for 0.05-0.15% of the total weight of the second tripe material.
Optionally, the temperature of the first set condition is 95-100 ℃, and the time of the first set condition is 8-10 min.
Optionally, the temperature of the second preset condition is 15-20 ℃, and the time of the second preset condition is 25-35 min.
Optionally, the temperature of the third preset condition is 0 ℃ to 4 ℃, and the time of the third preset condition is 3.5h to 4.5 h.
Optionally, the method further includes:
and cleaning the third tripe material, soaking, cutting and packaging to obtain a pure tripe product.
Optionally, the cleaning time is 2min to 5min, and the soaking time is 25min to 35 min.
In a second aspect, the present application provides a tripe product, which comprises tripe and auxiliary materials, wherein the tripe is prepared by the method of the first aspect.
Compared with the prior art, the technical scheme provided by the embodiment of the application has the following advantages:
according to the method for tenderizing and expanding the hair of the tripe, the pre-cooked soup base comprising the papain and the edible soda ash, the cooling and shaping soup base and the ice water tenderizing soup base are adopted, the pre-cooked soup base of the tripe raw material is pre-cooked, the edible soda ash changes the pH value of the solution of the tripe in the process, the papain can conveniently process the collagen and the elastin in the tissue of the tripe raw material, the molecular structures of the collagen and the elastin are uniformly split, the tissue of the tripe raw material is loosened and enlarged, the tenderness and elasticity of the tripe can be preliminarily improved, the cooling and shaping soup base is used for cooling and shaping, the splitting of the molecular structures of the denatured collagen and elastin in the tripe by the papain is further improved, the further tenderizing and expanding of the tripe are ensured, and the ice water tenderizing is finally carried out through the ice water tenderizing, so that the papain can fully split the denatured collagen and elastin in the tripe at low temperature The molecular structure is split, so that tenderization and swelling of the tripe are completed, and because papain and dietary alkali adopted in the whole process are harmless to human bodies and can be industrialized on a large scale, the food safety of the tripe swelling process can be ensured on the premise of industry.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and together with the description, serve to explain the principles of the invention.
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without inventive exercise.
Fig. 1 is a schematic flow chart of a method provided in an embodiment of the present application.
Detailed Description
The present invention will be described in detail below with reference to specific embodiments and examples, and the advantages and various effects of the present invention will be more clearly apparent therefrom. It will be understood by those skilled in the art that these specific embodiments and examples are for the purpose of illustrating the invention and are not to be construed as limiting the invention.
Throughout the specification, unless otherwise specifically noted, terms used herein should be understood as having meanings as commonly used in the art. Accordingly, unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. If there is a conflict, the present specification will control.
Unless otherwise specifically stated, various raw materials, reagents, instruments, equipment and the like used in the present invention are commercially available or can be prepared by existing methods.
The inventive thinking of the application is that: based on the defects in the prior art, the papain is selected, and is capable of degrading myofibril and connective tissue, decomposing actomyosin and collagen into micromolecular polypeptide and amino acid substances, further damaging tendon filaments and muscle filaments of meat, and has strong heat stability and can not be inactivated even at high temperature, so that the papain can be used effectively.
In order to solve the technical problems, the embodiment of the invention provides the following general ideas:
in one embodiment of the present application, as shown in fig. 1, there is provided a method for tenderizing and swelling tripe, the method comprising:
s1, placing a tripe raw material into a pre-cooked soup base and pre-cooking under a first set condition to obtain a first tripe material;
s2, placing the first tripe material into a cooling and shaping soup base, and cooling and shaping under a second set condition to obtain a second tripe material;
s3, placing the second tripe material into an ice water tenderizing soup base and tenderizing the second tripe material with ice water under a third set condition to obtain a tenderized and swollen third tripe material;
wherein the pre-cooked soup material, the cooling and sizing soup material and the ice water tenderizing soup material all comprise papain and edible soda ash.
In some alternative embodiments, the precooked soup base comprises, in parts by weight: and (3) papain: 0.5-1.5 parts of edible sodium carbonate: 0.5-1.5 parts and salt: 0.5 to 1.5 portions;
the addition amount of the papain of the pre-cooked soup base accounts for 0.05-0.15% of the total weight of the maw raw materials, the addition amount of the edible soda of the pre-cooked soup base accounts for 0.1-0.3% of the total weight of the maw raw materials, and the addition amount of the salt of the pre-cooked soup base accounts for 0.1-0.3% of the total weight of the maw raw materials.
In the embodiment of the application, the positive effect that the weight part of the papain is 0.5-1.5 is that in the weight part range, as the papain is resistant enzyme, the papain can ensure the splitting effect of the papain on the molecular structures of collagen and elastin of the raw material of the tripe, thereby effectively improving the brittleness and elasticity of the raw material of the tripe; when the value of the weight part is larger than or smaller than the end value of the range, the enzyme is excessively added, so that the structure of the protein is excessively split, and the brittleness and elasticity of the tripe are influenced, or the enzyme is insufficiently added, so that the structure of the protein is insufficiently split, and the brittleness and elasticity of the tripe raw material are influenced.
The weight portion of the edible soda ash is 0.5-1.5, and the positive effects are that in the weight portion range, not only can the pH value of the solution in the integral pre-cooking stage be adjusted, and the decomposition capability of the papain be promoted, but also the degree of protein denaturation in the tripe can be adjusted through the edible soda ash, and the crispness, tenderness and elasticity of the tripe raw material can be ensured; when the value of the weight part is larger than or smaller than the end value of the range, the pH value of the solution is unstable, and the decomposition capability of the papain cannot be ensured to be in a proper range.
The salt with the weight portion of 0.5-1.5 has the positive effects that the concentration of the solution can be increased within the weight portion range, so that the papain can effectively enter histiocytes or cells of the raw material of the tripe, and the splitting effect of the papain on molecular structures of collagen and elastin is further accelerated; when the value of the weight part is more than or less than the end value of the range, the toadstool raw material is seriously dehydrated to influence the elasticity of the toadstool raw material, or the content of the salt is insufficient, so that the papain cannot be promoted to enter histiocytes or cells of the toadstool raw material.
The positive effect that the adding amount of the papain accounts for 0.05-0.15% of the total weight of the raw material of the tripe is that the papain can fully split the molecular structures of collagen and elastin of the raw material of the tripe within the adding amount range, thereby ensuring the brittleness and elasticity of the raw material of the tripe; when the addition amount is larger or smaller than the end value of the range, the papain is excessive or insufficient, and the tenderness and elasticity of the tripe are affected.
The positive effect that the addition amount of the edible soda ash accounts for 0.1-0.3% of the total weight of the raw material of the tripe is that the edible soda ash can regulate and control the pH of the solution within the value range of the addition amount, so that the papain is promoted to fully split the molecular structures of the collagen and the elastin of the raw material of the tripe; when the value of the adding amount is larger than or smaller than the end value of the range, the pH value of the solution is unstable, and the decomposition capability of the papain cannot be ensured to be in a proper range.
The positive effect that the addition amount of the salt accounts for 0.1-0.3% of the total weight of the raw material of the tripe is that the concentration of the solution can be increased within the proportion range of the addition amount, the splitting effect of the papain on molecular structures of collagen and elastin is further accelerated, and the taste of the raw material of the tripe is adjusted; when the adding amount is larger than or smaller than the end value of the range, the water loss of the raw material of the tripe is serious, the elasticity of the tripe is affected, or the content of the salt is insufficient, and the papain cannot be promoted to enter between histiocytes or cells of the raw material of the tripe.
In some optional embodiments, the cooling and shaping soup comprises, in parts by weight: papain: 0.5-1.5 parts of edible sodium carbonate: 0.5-1.5 parts and salt: 0.5 to 1.5 portions;
the addition amount of the papain of the cooling shaping material accounts for 0.25-0.35% of the total weight of the first mao material, the addition amount of the edible soda ash of the cooling shaping material accounts for 0.1-0.3% of the total weight of the first mao material, and the addition amount of the salt of the cooling shaping soup material accounts for 0.05-0.15% of the total weight of the first mao material.
In the embodiment of the application, the positive effect that the weight part of the papain is 0.5-1.5 is that in the weight part range, the papain can be used for ensuring the splitting effect of the denatured collagen and elastin of the first tripe material, so that the brittleness and the elasticity of the first tripe material can be effectively improved; when the value of the weight part is larger than or smaller than the end value of the range, the enzyme is excessively added, so that the structure of the denatured protein is excessively split, and the brittleness and elasticity of the tripe are influenced, or the enzyme is insufficiently added, so that the structure of the protein is insufficiently split, and the brittleness and elasticity of the first tripe material are influenced.
The positive effects that the weight part of the edible sodium carbonate is 0.5-1.5 parts are that in the weight part range, not only can the pH value of the solution in the integral pre-cooking stage be adjusted to promote the decomposition capability of the papain, but also the degree of protein denaturation in the tripe can be adjusted through the edible sodium carbonate, so that the brittleness and the elasticity of the first tripe material can be ensured; when the value of the weight part is larger than or smaller than the end value of the range, the pH value of the solution is unstable, and the decomposition capability of the papain cannot be ensured to be in a proper range.
The salt with the weight portion of 0.5-1.5 has the positive effects that the concentration of the solution can be increased within the weight portion range, so that the papain can effectively enter histiocytes or cells of the first tripe material, and the splitting effect of the papain on the molecular structures of the denatured collagen and elastin is further accelerated; when the value of the weight part is more than or less than the end value of the range, the first tripe material loses water seriously, the elasticity of the first tripe material is influenced, or the content of the salt is insufficient, and the papain cannot be promoted to enter between histiocytes or cells of the first tripe material.
The additive amount of the papain accounts for 0.25-0.35% of the total weight of the first tripe material, and the positive effect is that in the range of the additive amount, the papain can be ensured to fully split the molecular structures of the denatured collagen and elastin of the first tripe material, so that the brittleness and the elasticity of the first tripe material are ensured; when the addition amount is larger or smaller than the end value of the range, the papain is excessive or insufficient, and the tenderness and elasticity of the tripe are affected.
The positive effect that the addition amount of the edible soda ash accounts for 0.1-0.3% of the total weight of the first tripe material is that the edible soda ash can regulate and control the pH of the solution within the value range of the addition amount, so that the papain is promoted to fully split the molecular structures of the denatured collagen and elastin of the first tripe material; when the value of the adding amount is larger than or smaller than the end value of the range, the pH value of the solution is unstable, and the decomposition capability of the papain cannot be ensured to be in a proper range.
The positive effect that the addition amount of the salt accounts for 0.05-0.15% of the total weight of the first tripe material is that the concentration of the solution can be further increased within the accounting range of the addition amount, the splitting effect of the papain on the molecular structures of the denatured collagen and elastin is further accelerated, and the taste of the first tripe material is adjusted; when the adding amount is larger than or smaller than the end value of the range, the first tripe material loses water seriously, the elasticity of the first tripe material is influenced, or the content of the salt is insufficient, and the papain cannot be promoted to enter between histiocytes or cells of the first tripe material.
In some alternative embodiments, the ice water tenderizing soup comprises, by weight: papain: 0.5-1.5 parts of edible sodium carbonate: 0.5 to 1.5 portions;
the adding amount of the papain of the ice water tenderizing soup material accounts for 0.25-0.35% of the total weight of the second tripe material, and the adding amount of the edible soda ash of the ice water tenderizing soup material accounts for 0.05-0.15% of the total weight of the second tripe material.
In the embodiment of the application, the weight part of the papain is 0.5-1.5, so that the separation effect of the papain on the molecular structures of the denatured collagen and elastin of the second tripe material is ensured within the weight part range, and the brittleness and elasticity of the second tripe material can be effectively improved; when the value of the weight part is larger than or smaller than the end value of the range, the enzyme is excessively added, so that the structure of the denatured protein is excessively split, and the brittleness and elasticity of the tripe are influenced, or the enzyme is insufficiently added, so that the structure of the protein is insufficiently split, and the brittleness and elasticity of the second tripe material are influenced.
The weight portion of the edible soda ash is 0.5-1.5, so that the positive effects are that in the weight portion range, not only can the pH value of the solution in the integral pre-cooking stage be adjusted, and the decomposition capability of the papain be promoted, but also the degree of protein denaturation in the tripe can be adjusted through the edible soda ash, and the brittleness and the elasticity of the second tripe material can be ensured; when the value of the weight part is larger than or smaller than the end value of the range, the pH value of the solution is unstable, and the decomposition capability of the papain cannot be ensured to be in a proper range.
The additive amount of the papain accounts for 0.25-0.35% of the total weight of the second tripe material, and the positive effect is that in the range of the additive amount, the papain can be ensured to fully split the molecular structures of the denatured collagen and elastin of the second tripe material, so that the brittleness and the elasticity of the second tripe material are ensured; when the addition amount is larger or smaller than the end value of the range, the papain is excessive or insufficient, and the tenderness and elasticity of the tripe are affected.
The positive effect that the addition amount of the edible soda ash accounts for 0.1-0.3% of the total weight of the second tripe material is that the edible soda ash can regulate and control the pH of the solution within the value range of the addition amount, so that the papain is promoted to fully split the molecular structures of the denatured collagen and elastin of the second tripe material; when the value of the adding amount is larger than or smaller than the end value of the range, the pH value of the solution is unstable, and the decomposition capability of the papain cannot be ensured to be in a proper range.
In some optional embodiments, the temperature of the first set of conditions is 95 ℃ to 100 ℃, and the time of the first set of conditions is 8min to 10 min.
In the embodiment of the application, the temperature of the first set condition is 95-100 ℃, which has the positive effects that in the temperature range, not only can preliminary cooking of the tripe be ensured, preliminary protein denaturation of the tripe raw material be ensured, and the subsequent cooling, sizing and ice water tenderization are convenient to carry out, but also the papain still has activity above 95 ℃, so that the papain can be ensured to decompose the molecular structures of collagen and elastin of the tripe raw material before cooking, and further the brittleness and elasticity of the tripe raw material are ensured; when the temperature is higher or lower than the end value of the range, the papain is inactivated or the raw material of the tripe is not cooked, so that the taste and the food safety of the final product are affected.
The time of the first set condition is 8-10 min, and the positive effects that the preliminary cooking completion of the tripe can be ensured in the time range, the preliminary denaturation of the protein of the tripe raw material is ensured, and the subsequent cooling shaping and ice water tenderization are facilitated; when the value of the time is larger than or smaller than the end value of the range, the protein of the tripe raw material is completely denatured, so that the splitting of the molecular structures of the collagen and the elastin of the tripe raw material by the papain is influenced, or the time is insufficient, and the preliminary denaturation of the protein of the tripe raw material cannot be ensured.
In some optional embodiments, the temperature of the second set of conditions is 15 ℃ to 20 ℃, and the time of the second set of conditions is 25min to 35 min.
In the embodiment of the application, the temperature of the second set condition is 15-20 ℃ and has the positive effects that in the temperature range, the first-level tripe raw material can be guaranteed to be subjected to the action of papain, the molecular structure between the first tripe materials is split, the water absorption and swelling of the first tripe materials are promoted, and the brittleness and elasticity of the first tripe materials can be guaranteed; when the temperature value is larger than or smaller than the end value of the range, the brittleness of the first tripe material is insufficient, and the taste of the product is influenced.
The time of the second set condition is 25-35 min, and the positive effects are that in the time range, the enough cooling and shaping time is ensured, the water absorption and swelling of the first tripe material are promoted, the crispness, tenderness and elasticity of the first tripe material can be ensured, and the taste of the final tripe product is ensured.
In some optional embodiments, the temperature of the third set of conditions is between 0 ℃ and 4 ℃, and the time of the third set of conditions is between 3.5h and 4.5 h.
In the embodiment of the application, the positive effect that the temperature of the third set condition is 0-4 ℃ is that in the temperature range, not only the decomposition effect of papain on the second tripe material can be ensured, but also the structural change of water molecules among tissues in the second tripe material in a low-temperature state can be ensured, and the molecular structure space among the second tripe materials is increased, so that the expansion of the tripe is further realized; when the temperature value is larger than or smaller than the end value of the range, the swelling of the second tripe material is not ideal, so that the brittleness and the elasticity of the second tripe material cannot be ensured.
The time of the third set condition is 3.5-4.5 h, and the positive effects that in the time range, the complete decomposition of the second tripe materials by the papain can be ensured, the tissue structure between the second tripe materials is loosened, the structural change of water molecules between the tissues in the second tripe materials in a low-temperature state can be ensured, the molecular structure space between the second tripe materials is increased, and the swelling of the tripe is further realized; when the value of the time is larger than or smaller than the end value of the range, the second tripe material is stored for too long time to affect the taste, or the ice water tendering time is insufficient to affect the taste of the final tripe product.
In some optional embodiments, the method further comprises:
and S4, cleaning the third tripe material, soaking, cutting and packaging to obtain a pure tripe product.
In some optional embodiments, the time for cleaning is 2min to 5min, and the time for soaking is 25min to 35 min.
In the embodiment of the application, the cleaning time is 2-5 min, which has the positive effects that the cleaning time can ensure that the tripe raw material or the third-level tripe material is cleaned in the time range, so that the cleaning of the tripe raw material and the residue of the additive on the third-level tripe material are ensured, and the safety of food is ensured; when the time value is greater than or less than the end value of the range, the adverse effect is that the cleaning time is too long, the tripe absorbs water and swells, the subsequent operation and the mouth feel of the tripe are affected, or the cleaning time is too short, and the cleanness degree of the surface of the tripe is affected.
The soaking time is 25-35 min, and the positive effects are that within the time range, the washed three-stage tripe material can be ensured to further absorb water completely, and the crispness, tenderness and elasticity of the tripe are ensured; when the time value is larger or smaller than the end value of the range, the water absorption of the tripe is too much or not enough, and the taste of the tripe product is influenced.
In some optional embodiments, the raw material of the tripe needs to be finished, torn, screened and cleaned to ensure the clean and tidy surface of the raw material of the tripe.
In the embodiment of the application, through the pretreatment to the tripe raw materials, can not only guarantee that the tripe surface is clean and tidy, tear the strip simultaneously and the screening can also make things convenient for follow-up tenderization and the rising to the tripe raw materials to send out, improves production efficiency.
In one embodiment of the application, a tripe product is provided, and comprises tripe and auxiliary materials, wherein the tripe is prepared by the method, and the auxiliary materials can be seasoning soup or spices.
Example 1
A method for tenderizing and swelling tripe, taking cattle tripe as an example, comprises the following steps:
s1, placing a tripe raw material into a pre-cooked soup base and pre-cooking under a first set condition to obtain a first tripe material;
s2, placing the first tripe material into a cooling and shaping soup base, and cooling and shaping under a second set condition to obtain a second tripe material;
s3, placing the second tripe material into an ice water tenderizing soup base and tenderizing the second tripe material with ice water under a third set condition to obtain a tenderized and swollen third tripe material;
s4, cleaning the third tripe material, soaking, cutting and packaging to obtain a pure tripe product;
wherein the pre-cooked soup material, the cooled and shaped soup material and the ice water tenderized soup material all comprise papain and edible soda ash;
papain is available from Nanning Dong Henghuadao Biotech, Inc., and has a product specification of 10 × 10 4 U/g。
The pre-cooked soup comprises the following components in parts by weight: papain: 1 part, edible soda ash: 1 part and salt: 1 part;
the additive amount of the papain of the soup base for pre-cooking accounts for 0.1 percent of the total weight of the mao, the additive amount of the edible soda of the soup base for pre-cooking accounts for 0.2 percent of the total weight of the mao, and the additive amount of the salt of the soup base for pre-cooking accounts for 0.2 percent of the total weight of the mao.
The cooling and shaping soup comprises the following components in parts by weight: and (3) papain: 1 part, edible soda ash: 1 part and salt: 1 part;
the addition amount of the papain of the cooling and shaping soup base accounts for 0.3 percent of the total weight of the first tripe material, the addition amount of the edible soda ash of the cooling and shaping soup base accounts for 0.2 percent of the total weight of the first tripe material, and the addition amount of the salt of the cooling and shaping soup base accounts for 0.1 percent of the total weight of the first tripe material.
The ice water tenderizing soup comprises the following components in parts by weight: papain: 1 part of edible sodium carbonate: 1 part;
the adding amount of the papain of the ice water tenderizing soup base accounts for 0.3 percent of the total weight of the second tripe material, and the adding amount of the edible soda ash of the ice water tenderizing soup base accounts for 0.1 percent of the total weight of the second tripe material.
The temperature of the first set condition was 97 deg.C, and the time of the first set condition was 9 min.
The temperature of the second set of conditions was 18 ℃ and the time of the second set of conditions was 30 min.
The temperature of the third set condition is 2 ℃, and the time of the third set condition is 4 h.
The washing time was 4 min.
The soaking time is 30 min.
Example 2
Example 2 is compared to example 1, with example 2 differing from example 1 in that:
the precooked soup base comprises the following components in parts by weight: papain: 0.5 part of edible sodium carbonate: 0.5 part and salt: 0.5 part;
the addition amount of the papain of the pre-cooked soup base accounts for 0.05 percent of the total weight of the mao raw materials, the addition amount of the edible soda of the pre-cooked soup base accounts for 0.1 percent of the total weight of the mao raw materials, and the addition amount of the salt of the pre-cooked soup base accounts for 0.1 percent of the total weight of the mao raw materials.
The cooling and shaping soup comprises the following components in parts by weight: papain: 0.5 part of edible sodium carbonate: 0.5 part and salt: 0.5 part;
the addition amount of the papain of the cooling and shaping soup base accounts for 0.25 percent of the total weight of the first tripe material, the addition amount of the edible soda of the cooling and shaping soup base accounts for 0.1 percent of the total weight of the first tripe material, and the addition amount of the salt of the cooling and shaping soup base accounts for 0.05 percent of the total weight of the first tripe material.
The ice water tenderizing soup comprises the following components in parts by weight: papain: 0.5 part of edible soda ash: 0.5 part;
the adding amount of the papain of the ice water tenderizing soup base accounts for 0.25 percent of the total weight of the second tripe material, and the adding amount of the edible soda ash of the ice water tenderizing soup base accounts for 0.05 percent of the total weight of the second tripe material.
The temperature of the first set condition was 95 ℃ and the time of the first set condition was 8 min.
The temperature of the second set condition was 15 deg.C and the time of the second set condition was 25 min.
The temperature of the third set condition is 0 ℃, and the time of the third set condition is 3.5 h.
The washing time was 2 min.
The soaking time is 25 min.
Example 3
Example 3 is compared to example 1, with example 3 differing from example 1 in that:
the precooked soup base comprises the following components in parts by weight: papain: 1.5 parts of edible soda: 1.5 parts and salt: 1.5 parts;
the addition amount of the papain of the pre-cooked soup base accounts for 0.15 percent of the total weight of the mao raw materials, the addition amount of the edible soda of the pre-cooked soup base accounts for 0.3 percent of the total weight of the mao raw materials, and the addition amount of the salt of the pre-cooked soup base accounts for 0.3 percent of the total weight of the mao raw materials.
The cooling and shaping soup comprises the following components in parts by weight: papain: 1.5 parts of edible soda: 1.5 parts and salt: 1.5 parts;
the addition amount of the papain of the cooling and shaping soup base accounts for 0.35 percent of the total weight of the first tripe material, the addition amount of the edible soda of the cooling and shaping soup base accounts for 0.3 percent of the total weight of the first tripe material, and the addition amount of the salt of the cooling and shaping soup base accounts for 0.15 percent of the total weight of the first tripe material.
The ice water tenderizing soup comprises the following components in parts by weight: papain: 1.5 parts of edible soda ash: 1.5 parts;
the adding amount of the papain of the ice water tenderizing soup base accounts for 0.35 percent of the total weight of the second tripe material, and the adding amount of the edible soda ash of the ice water tenderizing soup base accounts for 0.15 percent of the total weight of the second tripe material.
The temperature of the first set condition is 100 ℃, and the time of the first set condition is 10 min.
The temperature of the second set condition was 20 ℃ and the time of the second set condition was 35 min.
The temperature of the third set condition was 4 ℃ and the time of the third set condition was 4.5 h.
The washing time was 5 min.
The soaking time is 35 min.
Comparative example 1
Comparative example 1 and example 1 were compared, with comparative example 1 and example 1 differing in that:
no papain was added.
Comparative example 2
Comparative example 2 is compared to example 1, with comparative example 2 differing from example 1 in that:
only adding the pre-cooked soup material in the pre-cooking step, and adding no soup material in the rest cooling and shaping steps and ice water tenderizing step.
Comparative example 3
Comparative example 3 is compared to example 1, with comparative example 3 differing from example 1 in that:
only adding the cooling and shaping soup material in the cooling and shaping link, and not adding the soup material in the other pre-boiling and ice water tenderizing links.
Comparative example 4
Comparative example 4 is compared to example 1, with comparative example 4 differing from example 1 in that:
only the ice water tenderization link is added with the cooling and shaping soup material, and the other pre-boiling and cooling and shaping links are not added with the soup material.
Comparative example 5
Comparative example 5 is compared to example 1, with comparative example 5 differing from example 1 in that:
the precooked soup base comprises the following components in parts by weight: papain: 0.2 part of edible sodium carbonate: 0.2 part and salt: 0.2 part;
the addition amount of the papain of the pre-cooked soup base accounts for 0.02 percent of the total weight of the mao raw materials, the addition amount of the edible soda of the pre-cooked soup base accounts for 0.05 percent of the total weight of the mao raw materials, and the addition amount of the salt of the pre-cooked soup base accounts for 0.05 percent of the total weight of the mao raw materials.
The cooling and shaping soup comprises the following components in parts by weight: papain: 0.2 part of edible sodium carbonate: 0.2 part and salt: 0.2 part;
the addition amount of the papain of the cooling and shaping soup base accounts for 0.2 percent of the total weight of the first tripe material, the addition amount of the edible soda of the cooling and shaping soup base accounts for 0.05 percent of the total weight of the first tripe material, and the addition amount of the salt of the cooling and shaping soup base accounts for 0.02 percent of the total weight of the first tripe material.
The ice water tenderizing soup comprises the following components in parts by weight: papain: 0.2 part of edible sodium carbonate: 0.2 part;
the adding amount of the papain of the ice water tenderizing soup base accounts for 0.2 percent of the total weight of the second tripe material, and the adding amount of the edible soda ash of the ice water tenderizing soup base accounts for 0.02 percent of the total weight of the second tripe material.
Comparative example 6
Comparative example 6 is compared to example 1, with comparative example 6 differing from example 1 in that:
the precooked soup base comprises the following components in parts by weight: papain: 2 parts of edible sodium carbonate: 2 parts and salt: 2 parts of (1);
the addition amount of the papain of the pre-cooked soup material accounts for 0.2 percent of the total weight of the maw raw material, the addition amount of the edible soda ash of the pre-cooked material accounts for 0.5 percent of the total weight of the maw raw material, and the addition amount of the salt of the pre-cooked material accounts for 0.5 percent of the total weight of the maw raw material.
The cooling and shaping soup comprises the following components in parts by weight: papain: 2 parts of edible sodium carbonate: 2 parts and salt: 2 parts of (1);
the addition amount of the papain of the cooling and shaping soup base accounts for 0.5 percent of the total weight of the first tripe material, the addition amount of the edible soda of the cooling and shaping soup base accounts for 0.5 percent of the total weight of the first tripe material, and the addition amount of the salt of the cooling and shaping soup base accounts for 0.2 percent of the total weight of the first tripe material.
The ice water tenderizing soup material comprises the following components in parts by weight: papain: 2 parts of edible sodium carbonate: 2 parts of (1);
the adding amount of the papain of the ice water tenderizing soup base accounts for 0.5 percent of the total weight of the second tripe material, and the adding amount of the edible soda ash of the ice water tenderizing soup base accounts for 0.2 percent of the total weight of the second tripe material.
Comparative example 7
Comparative example 7 was compared with example 1, and comparative example 7 differs from example 1 in that:
the temperature of the first set condition is 90 ℃ and the time of the first set condition is 5 min.
The temperature of the second set condition is 10 ℃ and the time of the second set condition is 20 min.
The temperature of the third setting condition is-5 ℃, and the time of the third setting condition is 3 h.
Comparative example 8
Comparative example 8 is compared to example 1, with comparative example 8 differing from example 1 in that:
the temperature of the first set condition is 110 ℃, and the time of the first set condition is 15 min.
The temperature of the second set condition was 30 ℃ and the time of the second set condition was 40 min.
The temperature of the third set condition is 8 ℃, and the time of the third set condition is 5 h.
Related experiments:
the sensory evaluation was performed on the tripe products of examples 1 to 3 and comparative examples 1 to 8, the specific evaluation criteria are shown in table 1, and the obtained sensory evaluation scores are shown in table 2.
Test methods of the related experiments: dividing 22 persons related to food operation into 2 groups, respectively placing a proper amount of each mao tripe product in a white porcelain dish, visually observing the color, the tissue form/character, impurities and smell of nose under sufficient natural light, evaluating and grading, and tasting the slag melting taste after cooking.
TABLE 1 sensory evaluation criteria Table
TABLE 2 sensory evaluation score Table
| Group of | Score of |
| Example 1 | 98 |
| Example 2 | 95 |
| Example 3 | 94 |
| Comparative example 1 | 75 |
| Comparative example 2 | 86 |
| Comparative example 3 | 89 |
| Comparative example 4 | 84 |
| Comparative example 5 | 78 |
| Comparative example 6 | 83 |
| Comparative example 7 | 79 |
| Comparative example8 | 77 |
Specific analysis of table 2:
from the data of examples 1-3, it can be seen that:
by adopting the method, the boiled soup base comprising papain and edible soda, the cooling and shaping soup base and the ice water tenderizing soup base are adopted, the tripe raw material is boiled in the boiled soup base, then the cooling and shaping soup base is used for cooling and shaping, and finally the ice water tenderizing soup base is used for ice water tenderizing to finish tenderizing and swelling of the tripe.
From the data of comparative examples 1 to 8:
if the papain of the application is not adopted, or the precooked soup base is not used for precooking, the cooling and sizing soup base is used for cooling and sizing or the ice water tenderizing soup base is used for ice water tenderizing, and the ranges of other process parameters are not in the range of the application, the mouthfeel of the obtained tripe product is poor.
One or more technical solutions in the embodiments of the present application at least have the following technical effects or advantages:
(1) according to the method provided by the embodiment of the application, the boiled soup base comprising papain and edible soda ash, the cooling and shaping soup base and the ice water tenderizing material are adopted, the mao tripe raw material is firstly boiled in the boiled soup base, then the cooling and shaping soup base is used for cooling and shaping, and finally the ice water tenderizing is carried out by the ice water tenderizing soup base, so that the mao tripe is tenderized and expanded.
(3) According to the method provided by the embodiment of the application, the active biological protease is extracted from the natural plant (pawpaw), and the collagen and the elastin in the tripe tissue can be catalytically decomposed by utilizing the characteristics of tolerance and high protein catalytic decomposition, so that small molecular polypeptide and amino acid substances are obtained, the tissue structure in the tripe tissue is promoted to be uniformly distributed, the corresponding tissue structure can be loosened, and the expansion to a certain degree is achieved.
(4) The method provided by the embodiment of the application not only perfectly maintains the nutrition of the tripe, but also prolongs the shelf life of the tripe, so that the tripe industry is led forward to the development direction of safety, health and nutrition, and the 'green revolution' of the tripe industry is realized while the 'crisp and tender dregs' of the tripe taste is realized.
(5) The application provided by the embodiment of the application can be used for not only cattle tripes such as cattle tripes, but also sheep tripes, and the utilization of multiple directions and multiple angles is realized.
It is noted that, in this document, relational terms such as "first" and "second," and the like, may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
The foregoing are merely exemplary embodiments of the present invention, which enable those skilled in the art to understand or practice the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. A method for tendering and swelling tripe is characterized by comprising the following steps:
placing a tripe raw material into a pre-cooked soup material and pre-cooking under a first set condition to obtain a first tripe material;
placing the first tripe material into a cooling and shaping soup base, and cooling and shaping under a second set condition to obtain a second tripe material;
placing the second tripe material into an ice water tenderizing soup material and carrying out ice water tenderization under a third set condition to obtain a tenderized and swollen third tripe material;
the components of the pre-cooked soup material, the cooled and shaped soup material and the ice water tenderized soup material respectively comprise papain and edible soda ash.
2. The method according to claim 1, wherein the precooked material comprises, in parts by weight: papain: 0.5-1.5 parts of edible sodium carbonate: 0.5-1.5 parts of salt: 0.5 to 1.5 portions;
the addition amount of the papain of the pre-cooked soup base accounts for 0.05-0.15% of the total weight of the maw raw materials, the addition amount of the edible soda of the pre-cooked soup base accounts for 0.1-0.3% of the total weight of the maw raw materials, and the addition amount of the salt of the pre-cooked soup base accounts for 0.1-0.3% of the total weight of the maw raw materials.
3. The method according to claim 1, wherein the components of the cooling and styling soup base comprise, in parts by weight: papain: 0.5-1.5 parts of edible sodium carbonate: 0.5-1.5 parts and salt: 0.5 to 1.5 portions;
the addition amount of the papain of the cooling and shaping soup base accounts for 0.25-0.35% of the total weight of the first tripe material, the addition amount of the edible soda ash of the cooling and shaping soup base accounts for 0.1-0.3% of the total weight of the first tripe material, and the addition amount of the salt of the cooling and shaping soup base accounts for 0.05-0.15% of the total weight of the first tripe material.
4. The method according to claim 1, wherein the ice water tenderizing soup base comprises the following components in parts by weight: papain: 0.5-1.5 parts of edible sodium carbonate: 0.5 to 1.5 portions;
the adding amount of the papain of the ice water tenderizing soup material accounts for 0.25-0.35% of the total weight of the second tripe material, and the adding amount of the edible soda ash of the ice water tenderizing soup material accounts for 0.05-0.15% of the total weight of the second tripe material.
5. The method according to claim 1, wherein the temperature of the first set of conditions is 95 ℃ to 100 ℃ and the time of the first set of conditions is 8min to 10 min.
6. The method according to claim 1, wherein the temperature of the second set of conditions is between 15 ℃ and 20 ℃ and the time of the second set of conditions is between 25min and 35 min.
7. The method according to claim 1, wherein the temperature of the third set of conditions is between 0 ℃ and 4 ℃ and the time of the third set of conditions is between 3.5h and 4.5 h.
8. The method of claim 1, further comprising:
and cleaning the third tripe material, soaking, cutting and packaging to obtain a pure tripe product.
9. The method according to claim 8, wherein the time for cleaning is 2min to 5min,
the soaking time is 25 min-35 min.
10. A tripe product, comprising tripe and excipients, wherein the tripe is prepared by the method according to any one of claims 1 to 9.
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